This last Thursday I (Bennett) was responsible for feeding the boat as chef of the day. I whipped up the perfect lunch for a hot and sweaty summer day, beef ravioli, bringing out an unsuspected kinship between tomato and meat sauce.
For dinner, chili was a star protein, warmed in freshly cooked egg noodles. Its garnishes — textured vegetable protein, hydrolyzed soy and chili power— worked as foils to emphasize its seriousness and depth. Then in the second dinner course, I took a step back. I served canned corn, enriched with Sriracha sauce, eaten straight from the can.
The three dishes could have been a monotonous episode in self-indulgence. Instead they were a memorable demonstration of the skill, inventiveness and discipline that permit me to make my ingredients do what I want while still tasting like themselves.
"a pleasure and something of a discovery" - Nick Martino
"It [Sriracha corn] was definitely greater than the sum of its parts" - Piers Gelly
"I liked the way it [Sriracha corn] was served still in the can" - Clement Gelly
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